Dissolve the yeast in 3/4 cup of the warm water and add a pinch of sugar.,Leave for 10 minutes, until it froths.,In a large bowl, mix the semolina and flour, add the oil and salt, and mix well.,Beat the whole eggs lightly with the aniseed and sesame, and blend into the flour mixture.,______,Then add the remaining water, working it in gradually, adding just enough to have a ball of dough that holds together.,(You may need to add more water, but the dough must not be too wet.),Knead the dough vigorously in the bowl or on a board for 10 minutes, until smooth and elastic.,Pour a little oil in the bottom of the bowl and roll the dough in it to grease it all over.,Cover the bowl with plastic wrap, and leave in a warm place for 2 hours, until doubled in bulk.,Punch the dough down and divide in 2.,Knead each piece for a minute and roll into a ball.,Flatten each ball into a round about 9 inches in diameter and 3/4 inch thick, and place on baking sheets that have been oiled and lightly dusted with cornmeal or semolina.,Brush the tops with egg yolk mixed with 1 tablespoon water.,Leave uncovered at room temperature for 3045 minutes to rise again.,Bake in a preheated 400F oven for 30 minutes, until it is brown and sounds hollow when you tap the bottom.,An Algerian version adds the zest of 1 orange or 2 teaspoons dried ground orange zest.